Lombardo's Trattoria

201 S. 20th St., St. Louis, MO 63103
314-621-0666

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Ossa Bucco

4 servings

INGREDIENTS:

4 veal shanks weighing about a half pound each
1/2 C dry sherry
1 1/4 C broth (unsalted bouillon will be fine)
2 medium onions, julienned
4 carrots or 1 pound baby carrots, sliced
4 stalks of celery, sliced
2 C tomato sauce
flour
2 T olive oil
2 T unsalted butter
to taste salt and pepper

METHOD;

• Preheat your oven to 400 F (200 C)
• While it's heating, put the olive oil and butter in a roasting pan large enough for the shanks to lie flat in a single layer.
• Heat them over a moderate flame, and in the meantime flour the shanks, shaking off whatever doesn't stick to the meat.
• Add the meat and cook for several minutes, turning the shanks once or twice to brown both sides.
• Salt the meat lightly, add the sherry, and cook over a brisk flame, shaking the pan occasionally lest the shanks stick to the bottom and burn.
• In the meantime, heat the broth.When almost all of the sherry has evaporated, sprinkle the hot broth over the meat, add the rest of the ingredients, cover the pan tightly with a sheet of aluminum foil, and transfer it to the oven.
• Roast the shanks for at least 2 hours; there should be no need to check on them.

TO PLATE

• Transfer the shanks and vegetables to a serving dish.
• We served ours on a Mushroom Risotto, for a variation, also excellent with Garlic Mashed Potatoes.
• Serve at once with a nice Chianti Classico or Barolo.

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